Lemon Poppyseed Cake

My Lemon Poppyseed Cake has a moist, tender crumb, is studded with plenty of poppyseeds and full of natural lemony citrus flavors. The cake is infused with a lemon simple syrup to keep it ultra-moist and is finished with a simple lemon icing.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 53

Total Time 1 3

Servings slices

Calories 385kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the cake

1 3/4 cup cake flour
1 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp. poppyseeds
1 cup granulated sugar
2 Tbsp. lemon zest (zest from 2 lemons)
1/2 cup unsalted butter, softened to room temperature
3 large eggs, room temperature, lightly beaten
1/2 cup heavy cream
1/4 cup milk
1 tsp. lemon extract

For the lemon syrup

1/4 cup granulated sugar
1/4 cup water
1/4 cup lemon juice (juice from 1 lemon)

For the icing

1 cup powdered sugar
1-2 Tbsp. lemon juice, fresh
1 Tbsp. heavy cream or milk (optional to thin out glaze)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a light colored aluminum 9x5-inch loaf pan with parchment paper and set aside.
Sift together the cake flour, baking powder and salt in a medium sized mixing bowl. Then whisk in the poppyseeds. Set aside.
1 3/4 cup cake flour, 1 1/2 tsp. baking powder, 1 tsp. salt, 2 Tbsp. poppyseeds
Combine the sugar and lemon zest together in the bowl for the stand mixer. Rub the sugar and lemon zest between your fingertips to create a lemon sugar. This helps release the natural oils and infuse more lemon flavor into the cake.
1 cup granulated sugar, 2 Tbsp. lemon zest (zest from 2 lemons)
With the mixer on medium-high speed, beat the butter and lemon sugar together for 4-5 minutes or until light in color and fluffy, scraping down the sides of the bowl as needed.
1/2 cup unsalted butter, softened to room temperature
Add in the eggs, one at a time, mixing for about 20 seconds in between or until most of the egg is combined.
3 large eggs, room temperature, lightly beaten
Whisk together the heavy cream, milk and lemon extract in a measuring cup. Then on low speed, alternate adding the flour mixture with the heavy cream mixture adding just a little at a time, beginning and ending with the flour mixture. Mix just until combined.
1/2 cup heavy cream, 1/4 cup milk, 1 tsp. lemon extract
Pour the batter into the prepared loaf pan and bake for 50-55 minutes or until a toothpick in the center comes out clean.
Meanwhile, make the lemon simple syrup. Pour the sugar and water into a small saucepan. Cook over medium heat and stir just until the sugar has dissolved. Remove from heat and stir in the lemon juice. Pour into a glass measuring cup and allow to cool to room temperature.
1/4 cup granulated sugar, 1/4 cup water, 1/4 cup lemon juice (juice from 1 lemon)
While the bread is still warm, poke holes all over the top of the cake with a toothpick and pour the lemon simple syrup all over the cake. Allow the simple syrup to soak into the cake for 15-20 minutes. Use the parchment paper overhang to lift the cake from the pan and set on a cooling rack.
Cool completely. Then whisk together the ingredients for the glaze until smooth. Pour glaze over the top and spread evenly. Slice and enjoy!
1 cup powdered sugar, 1-2 Tbsp. lemon juice, fresh, 1 Tbsp. heavy cream or milk (optional to thin out glaze)

Video

Notes

Storage: Cover it completely and it will last for 1-2 days on the counter, but then after that (if there is still any leftover) I like to refrigerate it for up to 4 days.
To freeze: after letting the simple syrup soak in the cake and allowing the cake to cool completely, wrap the cake tightly in plastic wrap and place in a freezer safe baggie. Freeze for up to 2 months. Thaw and then glaze when ready to enjoy.

Nutrition